First time i heard the word madras, i was chock full of hormones and looking for adolescent romance to fulfill them. Reading S.E. Hinton’s Outsiders i was wanting badly to be a “greaser,” but couldn’t help seeing myself in a “soc” by definition – “...good grades, good cars, good girls, madras and Mustangs and Corvairs…” Albeit, ours were more Camaros & Z28’s and we thought they were more stereotypically “Gino” than cool, but the rest was pretty much the same, even, sadly the good girls part. The only thing i didn’t get was “madras.”
I still didn’t get it when the movie came out later and Leif Garrett’s character was wearing the so-called “madras” jacket in the pivotal knifing scene in the park. Still think of plaid when i see it, although plaid in a refined, “high thread count” way and not so much plaid in the lumberjack jacket and Cougar boots fashion of the day.
A city in India, named Madras never occurred to me then and only slightly more so now, but a yummy prepared curry paste from that region is definitely something i can relate to today. Sure you can start your curries from scratch, but if you prefer to spend more time with friends drinking wine than in the kitchen stirring spices…and let’s face it, who doesn’t…then a good curry paste will do you every time.
What’s the trick in a good curry paste, is not a paste by any other name just as hot and spicy? Well, no, no it isn’t. If once the jar is open the paste doesn’t start to climb its way out, i’d say it’s lacking in something. Although i’m not sure what makes it want to escape, like to think its wanting to spread the flavour, the best ones i’ve tried have always had that in common. So get out there to Little India in your neighbourhood or the specialty section of your local market and experiment with the curries you find.
Marsala Madras Madness
- 3 boneless, skinless chicken breasts sliced
- 1 pkg extra firm tofu (optional, if omitted add another chicken breast) cubed
- 1 medium red onion thinly sliced
- 1 lg red bell pepper julienned
- 1 cup (250 mL) broccoli florets
- 1/2 can chick peas
- 1 cup (250 mL) chopped carrots
- 1 Tbsp (15 mL) Turmeric
- 2 Tbsp (30 mL) Madras curry paste
- 1 can coconut milk
- extra virgin olive oil
Marinade
- 2 Tbsp (30 mL) Balsamic vinegar or lemon juice
- ¼ cup (65 mL) peeled and thinly sliced ginger (a piece the size of two fingers)
- ½ cup (125 mL) Tamari or Soya sauce
- ½ cup (125 mL Marsala or Red Vermouth
Rice
- 3 cup (750 mL) Basmati rice
- 3 cup (750 mL) of water or chicken stock
- 1 tsp (5 mL) of whole cloves
The chicken and tofu are best marinated before they’re added to the curry, something that can be done in advance or at the beginning before preparing the rest of the ingredients. Cutting the chicken diagonally not only helps it cook up quickly, but shrinks it to tasty, bite size morsels once cooked. Tofu can be cubed – dice-sized cubes will slip by unsuspected by most finicky dinner guests (I’ve gotten away with it more times than I can count. I enjoy tofu and it’s not only a great source of protein, but a cheap meat alternative that takes on any flavour.) Marinate them separately in enough marinade to coat each ingredient.
Sauté the onion in extra virgin olive oil in a large sauce pan, frying pan or wok, ensure the pan is coated in a couple of turns of the oil to prevent burning. Once they begin to caramelize add chicken including ginger pieces and marinade. Brown the chicken slightly, stirring before adding crunchier vegetables – carrots and red pepper. Just before the carrots are al dente add the broccoli and tofu.
Shake coconut milk before adding Turmeric and Madras curry paste and mix in with the meat and vegetables as soon as all vegetables are al dente and/or the cooking liquid is exhausted. Add the chick peas, give the curry a good stir, cover with a lid and turn off the heat.
* Now for the rice, forget how you thought you made rice before, nothing beats this method!
Using the best Basmati rice (Jasmine will also do for a more delicate texture), place in a medium sauce pan over a high heat with a dash of extra virgin olive oil and the cloves. Shake pan to roast but not burn rice and give it a buttery, nut flavour. Watch carefully and add water, only equal parts to rice no more, when rice has turned a bright white with a hint of golden brown.
The water will boil instantly, sort of a cool affect if your guests like to hang out in the kitchen and chat while you slave over a hot stove. Cover the rice and lower the heat to medium. Once the water or stock has evaporated and slight holes appear on the surface of the rice, turn the heat off and let sit for a few minutes. Remove whole cloves before fluffing rice with a fork.
Serve rice with curry on top with a nice dry, red wine. A Shiraz or Merlot goes well with a spicy, rich curry dish, but if you’re thing is white or rose, I always say, go with what you like!
Serves a hungry group of 4 and you might just have lunch for work the next day!